Recipes

[photo by PATRICIA PRESLEY]

Ultimate Truffle Mac and Cheese

Lee Brice’s new single “Upper Middle Class White Trash” inspired some mighty tasty versions of traditional American fare.

October 6, 2008

Ingredients

• 4 cups cooked elbow macaroni
• 1 stick unsalted butter
• 2 cups fresh bread crumbs
• 1 garlic clove, minced
• 1 tsp. dry mustard, dissolved in
• 1 tsp. water
• ½ tsp. cayenne pepper
• 6 tbs. all-purpose flour
• 3½ cups whole milk
• 1¼ cup low-sodium chicken stock
• 6 cups grated cheese (combine your choice of sharp cheddar, Swiss, jack, pepper jack, Colby, Muenster, Gouda and Asiago)
• Truffle oil

Preparation

1. Preheat oven to 400°.
2. Melt 2 tbs. of butter and toss with bread crumbs. Add remaining butter and melt over medium heat.
3. Stir in mustard mixture and cayenne. Cook until fragrant, about 30 seconds.
4. Stir in flour and cook until golden, about 1 minute.
5. Slowly whisk in milk and broth. Bring to a simmer, whisking often, until the mixture is slightly thickened, about 6 minutes. Remove from heat.
6. Add cheeses and stir until completely melted. Season to taste with salt and pepper.
7. Stir in drained macaroni until thoroughly blended. Pour into 9-by-13 baking dish and sprinkle with bread crumbs.
8. Bake until golden brown and bubbling around the edges. Remove from oven and drizzle with truffle oil.
9. Allow to stand 10 minutes before serving.

Serves 8

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